Best 5 Tomatillo Chicken Breasts Recipes
Tomatillo chicken breasts are a delightful and flavorful dish that can be enjoyed by people of all ages. The combination of tender chicken breasts, tangy tomatillos, and aromatic spices creates a meal that is both satisfying and easy to prepare. With just a few simple ingredients and a bit of time, you can have a delicious and healthy meal that is sure to please the whole family. The tomatillo, a small, green fruit native to Mexico, adds a unique flavor to the dish, while the chicken breasts provide a lean and protein-rich base.
Here are our top 5 tried and tested recipes!
RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA
Steps:
- For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
- For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
- Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.
TOMATILLO CHICKEN BREASTS
Tangy tomatillos are a great way to liven up plain old chicken breasts. Serve with Spanish rice, beans, and flour tortillas.
Provided by Pete Zaria
Categories World Cuisine Recipes Latin American Mexican
Time 6h50m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk beer, teriyaki sauce, chili powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Arrange chicken breasts in a baking dish and top each with a slice of Muenster cheese.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine tomatillos and water in a large saucepan; bring water to a boil, place cover on saucepan, reduce heat to medium-low, and cook until tomatillos begin to burst, 7 to 10 minutes. Stir onion and garlic into tomatillo sauce; season with salt and pepper; continue cooking at a low boil until onion is tender, about 15 minutes.
- Pour tomatillo sauce into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir sour cream and cilantro into the tomatillo sauce; pour over the chicken and Muenster cheese.
- Bake in preheated oven until cheese melts, about 15 minutes.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 21.8 g, Cholesterol 98.4 mg, Fat 19.1 g, Fiber 4.7 g, Protein 33.4 g, SaturatedFat 10.1 g, Sodium 947.6 mg, Sugar 12.1 g
CHICKEN BREASTS WITH TOMATILLO SALSA
I had a jar of tomatillo salsa in the pantry and decided to create an easy week night dish full of flavor. This sure fit the bill. DH asked me to write it down before I forgot what I did so I could duplicate it again. I'm watching fat, so I didn't add cheese or sour cream to my portion, but it was still delicious. Cleanup is a breeze -just throw the foil away!
Provided by PanNan
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Line baking tray with aluminum foil.
- Place chicken breasts on foil.
- Sprinkle with garlic powder, salt, and pepper to taste.
- Sprinkle with cumin seed.
- Place 1/4 of onion slices on each chicken breast half.
- Cover all with tomatillo salsa.
- Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
- Bake foil packet on tray in 375 oven for 30 minutes.
- Remove from oven and carefully remove top foil sheet.
- Place a slice of pepper jack cheese on each chicken breast half.
- Sprinkle all with chopped cilantro.
- Return to the oven uncovered.
- Remove from the oven when cheese has melted.
- Meanwhile heat tortillas.
- Serve one chicken breast per person.
- Place a tbsp of sour cream on top of each chicken breast half.
- Serve with hot tortillas and refried or borracho beans.
TOMATILLO AND ARBOL CHILE BAKED CHICKEN BREASTS
Steps:
- Preheat oven at 400 degrees. In a bowl, mix together the heavy cream and the Mexico City sauce. Lightly oil a baking dish, lay the chicken breasts, lightly salt and spoon over the cream-sauce mixture. Bake for 25 minutes or until chicken fully cooked. Lay each breast on a plate with steamed broccoli, spoon the sauce over the chicken and broccoli. Garnish with cilantro. Provecho!
TOMATILLO-CHILE CREAMED CHICKEN BREASTS
A hurry-up recipe that tastes like you went to alot of trouble. Feel free to add extra toppings.
Provided by Daily Inspiration S
Categories Chicken
Time 35m
Number Of Ingredients 8
Steps:
- 1. Rinse the chicken under cold running water and pat dry with paper toweling. Cut each chicken breast into strips. Set aside.
- 2. In a saute pan or skillet, combine the oil and butter and place over medium heat. When the butter is melted, add the chicken strips and cook, turning frequently, until opaque on all sides, about 3 minutes. Stir in the sour cream and salsa, reduce the heat to very low, and cook until the chicken is tender, but still moist inside and the sour cream and salsa have blended into a thick sauce, about 10 minutes.
- 3. To serve; arrange the chicken on warmed plates or tortillas and sprinkle lightly with cheese and cilantro.
Tips:
- Choose ripe tomatillos. Look for tomatillos that are firm and have a deep green color. Avoid tomatillos that are bruised or have soft spots.
- Roast the tomatillos before using them. Roasting the tomatillos brings out their sweetness and flavor. To roast the tomatillos, place them on a baking sheet and broil them for 10-12 minutes, or until they are slightly charred.
- Use a variety of spices. This recipe uses a combination of chili powder, cumin, and garlic powder. You can also add other spices, such as paprika, cayenne pepper, or oregano.
- Don't overcook the chicken breasts. Chicken breasts can easily become dry if they are overcooked. Cook the chicken breasts for 10-12 minutes per side, or until they are cooked through.
- Serve the chicken breasts with your favorite sides. This recipe is served with rice and black beans. You can also serve it with other sides, such as roasted vegetables, mashed potatoes, or salad.
Conclusion:
This tomatillo chicken breasts recipe is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The tomatillos and spices give the chicken a delicious flavor, and the chicken breasts are cooked to perfection. Serve this dish with your favorite sides for a complete meal.
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